Brueliatti

Name: Brueliatti
Ingredients: 1 pkg. Pillsbury crescent rolls; 1/2 lb. ground beef (raw); 1/4 to 1/2 lb. Greek black olives, pitted and quartered (about 20 to 30 olives); 1 medium onion, chopped thinly; Romano cheese, grated; black pepper, olive oil and flour

6 ingredients

10 steps

Ingredients

1 pkg. Pillsbury crescent rolls
1/2 lb. ground beef (raw)
1/4 to 1/2 lb. Greek black olives, pitted and quartered (about 20 to 30 olives)
1 medium onion, chopped thinly
Romano cheese, grated
black pepper, olive oil and flour

Directions

1

Open rolls, but do not separate into individual rolls.
2

Unroll the 2 pieces and place on floured surface.
3

Gently press together perforated seams to form 2 rectangles.
4

Roll lightly with floured rolling pin to form 2 rectangles about 5 x 10 to 20-inches each. Coat each piece with a light layer of olive oil, leaving a narrow strip along one long side unoiled.
5

Crumble raw beef to cover dough; sprinkle with black pepper, cheese, onion and olives. Start with one long edge, roll up jellyroll style toward unoiled edge; press edge lightly to seal.
6

Cut roll into 1 to 1 1/2-inch pinwheel rolls; press together gently.
7

Place on end on oiled baking sheet.
8

Bake at 350° for about 15 to 20 minutes.
9

Serve hot.
10

Can bake, freeze and reheat in microwave.